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Winemaker's Notes:

Spicy aromas of crème de cassis, toasted herbs, pepper and roasted meat on the nose. Big, rich and full-bodied on the palate, with a long, lingering finish.
Serve With: Excellent with strong cheeses and grilled/roasted meats.

The story behind the Domaine de Pegau begins in the late 17th century with our ancestors farming a few small fields of vines bordered with olive and cherry trees. The revenue from the cherries sold in the local provençal markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, whilst the grapes went into producing the already famous red wi... Read more

The story behind the Domaine de Pegau begins in the late 17th century with our ancestors farming a few small fields of vines bordered with olive and cherry trees. The revenue from the cherries sold in the local provençal markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, whilst the grapes went into producing the already famous red wine of Chateauneuf-du-Pape. The grape picking was family work which took place in an ambience of light-heartedness and fun but with a respect for quality and even then a vigerous selection of the best grapes. At the end of the row the horse waited patiently for the moment when he felt the wooden paniers gorged with grapes weighing down his cart. Once at the winery the grapes were liahtlv Dressed to break the skins - foulé, (the word means literally press by stepping on), the whole bunches were put in trie vats and then the wine-making took place over a period of 15 days. Times have changed, but this traditional style of wine-making is continued today at the Domaine de Pegau. Read less

Ruby-red color. Ripe, pungent aromas of smoky red berries and plum tinged with rose, lavender and black olive. Sweet and fat in the mouth, with creamy red berry flavors and a strong note of plum liqueur. Finishes very sweet and long, with supple tannins and a lingering impression of dried flowers.

Syrah component, tasted from a barrique: Impressive saturated medium ruby. Ripe, gamey and deep on the nose. Penetrating acidity contributes to an impression of power. From foudre (grenache with a bit of syrah): Full medium ruby. Liqueur-like aromas of red fruits, spices and herbs. At once powerful and creamy in the mouth; really stuffed with ripe fruit. Silky and deep, with sound acidity and big, spreading tannins. The Ferauds worked a trade with a neighboring estate, and will be able to include 20% syrah in the ultimate blend.

Super, with ripe plum and blackberry fruit supported by notes of briar, brick dust, tar and bacony smoke. Rich yet racy, with a powerful yet perfumy fruit- and dried herb-driven finish. Shows a lot now, but built for the long haul. Drink now through 2016.

Spicy aromas of crème de cassis, toasted herbs, pepper and roasted meat on the nose. Big, rich and full-bodied on the palate, with a long, lingering finish.
Serve With: Excellent with strong cheeses and grilled/roasted meats.